Chef Andrew Featherstone
Born in Marietta Georgia but grew up in Hertfordshire England.
Was with the 1848 house restaurant listed in Zagat’s top southern fine dining.
Spent 11 years opening fresh casual dining venues across the US in golf clubs.
Two locations still called Featherstone’s.
For the past 9 years Chef Featherstone has been with the exclusive private club Burge plantation in Mansfield Georgia.
Paulsen Foods thanks Andrew for his many years of patronage!
Chef Andrew Featherstone’s favorite Paulsen Foods selections are Quail Wellington and Egg Nog Bread Pudding.